Friday, March 30, 2012

I've been trying some gluten free products lately. Some good, some ok and some I should stay away from if I'm going to continue my emphasis on whole foods and avoid overly processed foods.

Recently I tried some wide noodles made from potato. This was my first try at cooking these and I decided to try them using a recipe on the back. I've also been using some tofu again now and then. Seeing as how I needed to make it vegan (it called for cheese and eggs), I made some changes.

I'm pleased with how it turned out. It's made like the no-boil recipes for lasagna. You might be able to substitute other gluten-free noodles for this recipe, although you'll have to experiment and find what works for you. Please read the recipe thoroughly before gathering all your ingredients.

At this point have all of your ingredients ready. You should have the spinach/"ricotta" mix (divided in half), nutritional yeast, tomato sauce (divided in half), dry noodles (also divided in half), and 1/2 cup water ready. I used a 9"x 13" pan, you can use a smaller pan for a taller finished product if you like. Oil your pan now (I used coconut oil and a little olive oil together).

About the author

Helpmeet to a wonderful husband. Together we are training up our children to love the Lord. This journal reflects my interests in vegan food, living simply, with a little encouragement along the way. Shalom
(email: veganfootprints at gmail dot com)